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Impressively inept (thelemmy.club)
submitted 4 days ago by to c/microblogmemes@lemmy.world
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[–] 5 points 3 days ago (1 child)

The best thing that happened to me in terms of bread making was learning that you could chuck ingredients in a bowl, mix them well, then throw it in a large Tupperware container and put it in the fridge. Magic happens overnight, something something fairies, and POOF! The next morning you have a usable dough!

Every Hanukkah I make about 15 loaves of challah for dinner and to give to family. Using the fridge this way has made my life so much easier.

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  • [–] 2 points 3 days ago (2 children)

    For real? No kneading?

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  • [–] 3 points 3 days ago (1 child)

    For real.

    The flour only needs to be fully hydrated and mixed in with the yeast and salt.

    Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak.

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  • [–] 1 point 3 days ago (1 child)

    I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away.

    Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well.

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  • [–] 1 point 3 days ago

    I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol.

    Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza.

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  • [–] 1 point 3 days ago (1 child)

    The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you.

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  • [–] 2 points 3 days ago

    Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/

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